Cava

100% aromatic and crisp Macabeo with tiny bead and a crisp, dry finish. Extremely versatile and a killer value.

Torre Oria Cava Brut Rosado, Penedès

100% Garnacha put through full Methode Champenoise resulting in a wine with intense cranberry color, vibrant flavors of red fruits and a clean, crisp, DRY and extremely food friendly finish. This is the solution to a LOT of problems: whether you need a nice hostess gift, something to serve at your office party that won’t break the bank or the perfect foil to Spicy Tuna Rolls, Torre Oria will rock it…hard!

Masía Vallformosa, Vilobí del Penedès

The bodega as now constituted was founded by Dom José Domenech Torné in the early 1930’s from family holdings dating from 1865. After a total revamping of the vineyards which had been devastated by Phylloxera in the 1880’s then again in battles during the Spanish Civil War, the first Cavas were made with the 1938 vintage. The estate is named for a Romanesque chapel, Santa Maria de Vallformosa, located next to the winery. “Vallformosa” means “a beautiful valley” in Catalan.

MVSA de Vallformosa Cava Brut, Penedès

Extremely crisp and dry, blended from Macebo (35%), Xarel.lo (30%) and Parellada (35%) that is fermented in steel then put through full Methode Champenoise with 12 months en tirage, the MVSA Brut is an incredible value for the money.

MVSA de Vallformosa Cava Brut Rosé, Penedès

The Rosé blends Garnacha (80%) and Monastrell put through the same vinification regime, resulting in a wine with intense cranberry color, vibrant flavors of red fruits and a clean, dry finish.

Ramon Canals Canals, Barcelona, Penedes

Sparkling Monastrell, Garnatxa, Xarel.lo, Macabeu and Parellada…Say WHAT?!?!?!? Relax….it’s just some really nice Cava. Just outside of that gastronomic / architectural / musical paradise called Barcelona there is a zona dedicated to making some of the world’s most food friendly AND affordable sparkling wines, combining ancient local varieties with the best of both traditional and modern renditions of the Methode Champenois. We present for your approval:

Canals Canals Cava Extra Seleccio Semi Sec, Penedes

Xarel.lo, Macabeu and Parellada picked at high ripeness, fermented dry then aged on the lees for 14 months before being given enough dosage to leave it at about the fruitiness of a nice Prosecco but with a richer, doughier mouthfeel and a flavor set leaning towards baked apples and toasted nuts (but with enough acidity to keep it clean and food friendly). Fantastic with anything from Asian seafood stirfries to fried chicken and cornbread.

Canals Canals Cava Brut Reserva Especial, Penedes

The same blend as the Semi Sec but given additional time on the lees for a richer mouthfeel leading to a very dry, refreshing finish. Classic aperitif style, hit some tapas or sushi with it and watch the smiles bloom.

Canals Canals Cava Gran Reserva Numerada Brut Nature, Penedes

Here our friends Xarel.lo, Macabeu and Parellada are aged on the lees for a minimum of 30 months (much longer than many NV Champagnes from large houses) resulting in a richly complex flavor set with white fruits and toasty, biscuity components perfectly intertwined and a firm, very VERY dry finish. This will be a wonderful starter to any meal or a great tipple to greet guests with. Cheers!

Canals Canals Cava Rosat Gran Reserva Numerada Brut Nature, Penedes

Monastrell, Garnatxa (both intensely flavored red varieties) given the same vinification treatment as the wine above but with the added interest of a virtual explosion of red fruit and spice flavors bursting from your flute. This can stand up to nearly any food you throw at it including red meats and spicy curries. Experiment and report back to us with your findings….